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The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

Animal PhysiologyMeat PackagingAnimal ScienceAnimal NutritionPhysiologyWeak Organic AcidsEducationSensory PropertiesIntramuscular Connective TissueAnimal ProductionFood QualityMeat QualityMeat ScienceHealth Sciences